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Stewing loin meat ~ Shaoxing sauce source

Material (4 servings):

  • Mexican pork loin chunks ... 400 g
  • Turnip ... 2 pieces
  • Lotus Notes ... 1 piece
  • Burdock ... a bit
  • (A) Bouillon cube ... 2 pieces, water ... 700 cc, milk ... 300 g, bittern ... a bit
  • (B) Shaoxing wine ... 200 cc, glass fiber ... 200 cc, butami soy sauce ... 200 cc, butter ... 20 g, water potato starch

How to make

  • Combine materials of (A) and fire
  • Mexican pork bake the surface in a frying pan
  • (2) into (1), simmer for 4 hours under pressure
  • Slice the finished Mexican pork and serve along with baked cubs, lotus root, burdock (even seasonal vegetables of your choice) boiled together
  • (B) combined with the sauce made

How to make the sauce

  • (B) material is used. First add Shaoxing wine in a pot, boil down alcohol and boil down
  • Boil down the glass fiber to about 2/3, put (1) and prepare the flavor with the sprinkled soy sauce
  • Add concentration with watery potato starch, melt butter and add richness